Ah, the lore of the Soup Nazi. A little hole-in-the-wall lunch spot – of which there are many in Manhattan – with a rainbow of soups, brimming with spice and flavour. Worthy of putting up with the abuse of the soupmaster himself? Absolutely. Be certain to speak only when spoken to, and move through the line quickly; your reward will be a takeout container full of belly-warming goodness.
(Also, the character was inspired by the proprietor of this spot, who is not quite so affectionate of his Soup Nazi moniker.)
The Soup Nazi’s Prized Mulligatawny
Adapted from Madhur Jaffrey
3 tbsp olive oil
1 tsp fresh grated ginger
1 tsp fresh crushed garlic
1 tsp ground cumin
1 tsp ground coriander
1 1/2 tsp Madras curry powder (the spicy stuff)
1/8 – 1/4 tsp cayenne
2 large carrots, diced
2 medium thin-skinned potatoes, chopped into small chunks
1 cup red lentils, picked over
4 cups vegetable stock
1/2 – 1 tsp salt
1/2 cup frozen peas
1 tbsp lemon juice
1 tbsp finely chopped cilantro
Heat the oil in a large pot over medium heat. When it is hot, put in the ginger and garlic and fry for 30 seconds. Add the cumin, coriander, curry powder and cayenne and fry the spices for a few seconds before adding the carrot and potato in to cook for about 7 minutes, until everything softens up just a bit. Careful the spices don’t scorch!
Add the lentils, broth and salt and bring to the boil. Partly cover the pan, reduce the heat to low and simmer for 30 minutes. After this time, add the peas, then cook for another 15 minutes.
Add the lemon juice and fresh coriander and stir to mix in well.